Our scrumptious Scampi Sauce is a savory topper for any pasta, shrimp or chicken dish. Just mix with water and butter for a punch of flavor.
8 oz. cream cheese
½ cup sour cream
2 Tbsp. milk
2 tsp. Scampi Sauce Quick Mix
1 cup shredded cheddar cheese
8 oz. (1 cup) cooked, chopped shrimp
Crackers, celery, and/or chips
In a microwave-safe bowl, combine cream cheese, sour cream, milk, and Scampi Sauce mix. Heat on high for 1 minute. Remove and stir in cheddar cheese and shrimp. Heat an additional minute. Serve warm with crackers, celery, and/or chips.
2 lbs. peeled and deveined shrimp
½ Tbsp. olive oil
½ Tbsp. butter or margarine
1½ cups water
1 pkg. Scampi Sauce Quick Mix
Steamed rice or cooked pasta
Pat Shrimp dry with a paper towel. In a large skillet, heat olive oil and butter. Add shrimp and cook approximately 2 minutes on each side. Slowly add water and stir in scampi sauce mix. Simmer for 3-5 minutes, stirring often. Serve over rice or pasta.
2-4 boneless, skinless chicken breasts
1 Tbsp. olive oil
1½ cups water
2 Tbsp. lemon juice
1 pkg. Scampi Sauce Quick Mix
1 Tbsp. capers (optional)
1 can quartered artichoke hearts (drained)
Garlic Parmesan Bread (recipe below), optional
Sautéed vegetables, optional
Place chicken breasts between plastic wrap and pound thin. Cut breasts in half. In a non-stick skillet over medium heat, cook chicken in oil for 2-3 minutes per side. Remove from skillet and set aside. Carefully add water and stir in the lemon juice and Scampi Sauce mix. Add capers and artichoke hearts. Return chicken to pan and simmer over low heat for 5-7 minutes. Serve with Garlic Parmesan Bread and vegetables if desired.
1 stick (½ cup) margarine or butter (softened)
2 tsp. Scampi Sauce Quick Mix
2 Tbsp. grated Parmesan cheese
Mix all ingredients together. Spoon mixture onto plastic wrap. Fold plastic wrap over spread and form into a log; twist ends to seal. Freeze until needed. Use for sautéed vegetables, corn on the cob, rice, pasta, or Garlic Parmesan Bread (recipe below).
1 loaf French bread, sliced in half lengthwise
Garlic Parmesan Spread as needed (recipe shown above)
Preheat broiler on low setting and place oven rack in middle of oven. Spread Parmesan Garlic Spread evenly over bread. Place on middle oven rack and toast until golden brown. (You may use half the Loaf and Freeze the other half for another day.)
3 cups cooked rice (cold)
2 tsp. sesame oil
1 tsp. vegetable oil
2 eggs (beaten)
2 Tbsp. soy sauce
1 bunch green onions (sliced thin)
Break apart cold rice with wet hands. Heat both oils in a wok or skillet over medium-high heat. Add rice and stir-fry rapidly, turning with a spatula. Make a well in the center of the rice and add the eggs; cook until done. Add soy sauce and green onions. Mix well with spatula. Serve immediately. (serves 4)
(scroll for recipes)
There are many ways to use Rada’s Quick Mixes! Amazing when prepared as directed on the package and equally tasty when used in other recipes too.
8 oz. cream cheese
½ cup sour cream
2 Tbsp. milk
2 tsp. Scampi Sauce Quick Mix
1 cup shredded cheddar cheese
8 oz. (1 cup) cooked, chopped shrimp
Crackers, celery, and/or chips
In a microwave-safe bowl, combine cream cheese, sour cream, milk, and Scampi Sauce mix. Heat on high for 1 minute. Remove and stir in cheddar cheese and shrimp. Heat an additional minute. Serve warm with crackers, celery, and/or chips.
2 lbs. peeled and deveined shrimp
½ Tbsp. olive oil
½ Tbsp. butter or margarine
1½ cups water
1 pkg. Scampi Sauce Quick Mix
Steamed rice or cooked pasta
Pat Shrimp dry with a paper towel. In a large skillet, heat olive oil and butter. Add shrimp and cook approximately 2 minutes on each side. Slowly add water and stir in scampi sauce mix. Simmer for 3-5 minutes, stirring often. Serve over rice or pasta.
2-4 boneless, skinless chicken breasts
1 Tbsp. olive oil
1½ cups water
2 Tbsp. lemon juice
1 pkg. Scampi Sauce Quick Mix
1 Tbsp. capers (optional)
1 can quartered artichoke hearts (drained)
Garlic Parmesan Bread (recipe below), optional
Sautéed vegetables, optional
Place chicken breasts between plastic wrap and pound thin. Cut breasts in half. In a non-stick skillet over medium heat, cook chicken in oil for 2-3 minutes per side. Remove from skillet and set aside. Carefully add water and stir in the lemon juice and Scampi Sauce mix. Add capers and artichoke hearts. Return chicken to pan and simmer over low heat for 5-7 minutes. Serve with Garlic Parmesan Bread and vegetables if desired.
1 stick (½ cup) margarine or butter (softened)
2 tsp. Scampi Sauce Quick Mix
2 Tbsp. grated Parmesan cheese
Mix all ingredients together. Spoon mixture onto plastic wrap. Fold plastic wrap over spread and form into a log; twist ends to seal. Freeze until needed. Use for sautéed vegetables, corn on the cob, rice, pasta, or Garlic Parmesan Bread (recipe below).
1 loaf French bread, sliced in half lengthwise
Garlic Parmesan Spread as needed (recipe shown above)
Preheat broiler on low setting and place oven rack in middle of oven. Spread Parmesan Garlic Spread evenly over bread. Place on middle oven rack and toast until golden brown. (You may use half the Loaf and Freeze the other half for another day.)
3 cups cooked rice (cold)
2 tsp. sesame oil
1 tsp. vegetable oil
2 eggs (beaten)
2 Tbsp. soy sauce
1 bunch green onions (sliced thin)
Break apart cold rice with wet hands. Heat both oils in a wok or skillet over medium-high heat. Add rice and stir-fry rapidly, turning with a spatula. Make a well in the center of the rice and add the eggs; cook until done. Add soy sauce and green onions. Mix well with spatula. Serve immediately. (serves 4)
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